Paris-Style Bistro Salad With Toasted French Blue Cheese Tartine

• 2 -3 cups fresh mixed salad greens
• 1 medium tomatoes, cut in wedges
• 2 tablespoons french nicoise olives
• 4 tablespoons walnuts, toasted
• splash red wine vinegar, to taste
• splash extra virgin olive oil, to taste
• salt and pepper
• 2 thick slices rustic poilane bread or 2 sourdough bread
• 4 generous tablespoons mild blue cheese (such as French Bleu D'Auvergne)

1. Divide the salad greens, tomato wedges, olives and walnuts evenly into two serving dishes, tossing gently to combine.
2. Preheat the broiler.
3. Place the slices of bread on a baking sheet and toast briefly on one side only.
4. Remove from oven and spread the blue cheese thickly on the untoasted side of each slice; return to the broiler and cook for 30 seconds to 1 minute, or until cheese is melted and bubbly, watching carefully so as not to burn.
5. Let cool slightly before slicing into 1 1/2-inch wide strips.
6. Right before serving, top each salad with a splash each of the vinegar and oil, and season with salt and pepper to taste.
7. Top salad with strips of the warm Poilane and blue cheese tartine, and serve with a nice glass or bottle of French rose or local sparkling wine!

tomatoes, nicoise olives, walnuts, red wine vinegar, extra virgin olive oil, salt, bread, generous

Taken from www.food.com/recipe/paris-style-bistro-salad-with-toasted-french-blue-cheese-tartine-397240 (may not work)